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Journal Abstract Search

360 related items for PubMed ID: 28846443

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  • 2. Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis.
    Bjelanovic M, Sørheim O, Slinde E, Puolanne E, Isaksson T, Egelandsdal B.
    Meat Sci; 2013 Nov; 95(3):451-7. PubMed ID: 23793079
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  • 5. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.
    Aroeira CN, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, de Miranda Gomide LA, Ladeira MM, Ramos EM.
    Meat Sci; 2017 Mar; 125():16-21. PubMed ID: 27883957
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  • 6. Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display.
    Henriott ML, Herrera NJ, Ribeiro FA, Hart KB, Bland NA, Eskridge K, Calkins CR.
    Meat Sci; 2020 Dec; 170():108232. PubMed ID: 32712347
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  • 7. Myoglobin chemistry and meat color.
    Suman SP, Joseph P.
    Annu Rev Food Sci Technol; 2013 Dec; 4():79-99. PubMed ID: 23190143
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  • 8. Myoglobin as marker in meat adulteration: a UPLC method for determining the presence of pork meat in raw beef burger.
    Giaretta N, Di Giuseppe AM, Lippert M, Parente A, Di Maro A.
    Food Chem; 2013 Dec 01; 141(3):1814-20. PubMed ID: 23870895
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  • 9. CIELAB color paths during meat shelf life.
    Hernández Salueña B, Sáenz Gamasa C, Diñeiro Rubial JM, Alberdi Odriozola C.
    Meat Sci; 2019 Nov 01; 157():107889. PubMed ID: 31325669
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  • 10. 2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability.
    Suman SP, Rentfrow G, Nair MN, Joseph P.
    J Anim Sci; 2014 Mar 01; 92(3):875-82. PubMed ID: 24496833
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  • 11. Molecular effects of high-pressure processing on food studied by resonance Raman.
    Tintchev F, Wackerbarth H, Kuhlmann U, Toepfl S, Knorr D, Hildebrandt P, Heinz V.
    Ann N Y Acad Sci; 2010 Feb 01; 1189():34-42. PubMed ID: 20233366
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  • 12. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display.
    Alvarenga TIRC, Hopkins DL, Ramos EM, Almeida AK, Geesink G.
    Meat Sci; 2019 Jul 01; 153():19-25. PubMed ID: 30856548
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  • 13. Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins.
    Nair MN, Suman SP, Li S, Ramanathan R, Mancini RA.
    Meat Sci; 2014 Jan 01; 96(1):408-12. PubMed ID: 23973625
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  • 15. Influence of different storage atmospheres in packaging on color stability of beef.
    Krell J, Poveda-Arteaga A, Weiss J, Witte F, Terjung N, Gibis M.
    J Food Sci; 2024 Sep 01; 89(9):5774-5787. PubMed ID: 39126691
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  • 18. Sarcoplasmic model to study the effects of high-pressure processing on beef color.
    Denzer M, Furbeck R, Sullivan G, Danao MG, Mafi GG, Ramanathan R.
    Meat Sci; 2023 May 01; 199():109127. PubMed ID: 36739704
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  • 19. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage.
    Wang X, Wang Z, Zhuang H, Nasiru MM, Yuan Y, Zhang J, Yan W.
    Meat Sci; 2021 Jun 01; 176():108456. PubMed ID: 33621829
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